Pumpkin pie season has officially begun! Nothing says fall like the aroma of fresh pumpkin pie! It’s warm, cozy, and, without a doubt, the most iconic of Thanksgiving recipes.
Best Pumpkin Pie Recipe
Libby’s pumpkin pie is always my go-to for Thanksgiving every single year. It’s everything you could want in a classic pie—smooth, velvety, perfectly spiced, and it never disappoints.
But this time, I decided to shake things up a bit and try it in the Typhur Dome air fryer. Yes, you heard that right—we’re taking this classic dessert to the air fryer! Trust me, it’s a game-changer. It’s quick, easy, and still delivers all that rich, cozy flavor.
So, grab your apron, and let’s get baking!
Pumpkin Pie Ingredients
- Crust: This recipe uses a homemade crust, you can find the recipe in the recipe card. If you’re short on time, you can also use a store-bought pastry crust.
- Pumpkin puree: I always go with Libby’s canned pumpkin puree. It’s been my go-to for years, and it never disappoints.
- Cream cheese: Adding cream cheese to the filling will make the texture more creamy. Just make sure it’s at room temperature before mixing it in; otherwise, you’ll end up with lumps.
- White granulated sugar: A little less than one cup of white sugar can balance the pumpkin’s natural earthy flavor, making it more dessert-like.
- Cinnamon powder: Cinnamon powder is the essential spice in pumpkin pie, giving it that warm, sweet aroma and flavor.
- Corn starch: A little cornstarch helps the pie hold up well when sliced.
- Large egg: Eggs are like the glue that holds the filling together.
- Kosher salt: It enhances all the other flavors, balancing out the sweetness and spices.
Let’s Make the Pumpkin Pie!
How to make pumpkin pie? It’s super easy! Just follow the step-by-step instructions below, and you’ll have a delicious pie ready in no time.
1. Make the Pumpkin Filling
To ensure the filling is creamy, smooth, and full of pumpkin flavor, you need to follow below steps:
- Start by combining the cream cheese and sugar in a bowl, mixing until it’s nice and smooth.
- Add the egg mixture gradually (in three parts), whisking after each addition. This makes sure everything blends beautifully.
- Once combined, add the cream, pumpkin puree, cornstarch, and salt. Give it all a good stir, then sift the mixture for a perfectly silky texture. Set it aside and get ready to roll out the crust.
2. Make the Flaky Crust
You can use a store-bought pastry crust for convenience, or follow these steps to create a buttery homemade crust from scratch:
- In a mixing bowl, combine the flour, icing sugar, and salt.
- Add the softened butter and mix it until the dough starts to look like coarse crumbs.
- Gradually stir in the egg until the dough starts to come together. Don’t overwork it—you just want it to hold together.
- Now, place the dough between two sheets of baking paper and roll it out to about 0.3cm thick. It’s easier this way and no sticky mess!
- Carefully press the dough into a 9-inch tart pan, making sure it fits snugly along the edges. Use a fork to poke holes all over the base—this helps prevent puffing while it bakes.
- Trim off any excess dough around the edges to make it look neat and tidy.
3. Pre-Bake the Crust
The Typhur Dome air fryer offers a large cooking space, similar to a pizza oven, easily fitting a 9-inch crust. It does an amazing job, delivering even heat and quick results.
- Set the air fryer to “Roast” mode at 345℉ and bake the crust for 20 minutes. This will set the crust and get it nice and crispy.
- Carefully remove it from the air fryer with oven mitts, let it cool, and remove the baking paper and any weights or rice.
4. Fill and Bake the Pie
- Pour the pumpkin filling into the cooled pie crust, making sure it’s spread evenly.
- Return the pie to the air fryer and bake at 345℉ for 15 minutes. The filling should be mostly set but still have a slight jiggle in the center—this ensures a perfectly creamy texture.
- Carefully remove the pie from the air fryer and let it cool completely.
Storing Homemade Pumpkin Pie Tips
When it comes to storing homemade pumpkin pie, you’ve got to treat it a bit differently than the store-bought kind. Here’s how to keep it fresh:
- Refrigerate After 2 Hours: Since homemade pumpkin pie doesn’t have preservatives, it should be refrigerated if it’s not eaten within 2 hours of sitting out. This keeps it safe and tasty.
- Keep It Fresh: Let the pie cool completely, then loosely cover it with plastic wrap before placing it in the fridge. It’ll stay good for 3-4 days, so you can enjoy it over the week!
- Freezing for Later: If you want to keep it longer, go ahead and freeze it! Wrap the pie tightly in plastic wrap and then in foil, or use an airtight container. It can last for up to 3 months in the freezer. Just thaw it in the fridge overnight, and you’re good to go!
FAQs
Gently jiggle the pie using an oven mitt. If the center wobbles slightly, it’s done. If it’s overly jiggly, it needs more time. The center will continue to set as it cools.
Overbaking is the main cause of cracks. Once the edges are set and the center still has a slight wobble, it’s ready. Remember, it will continue to cook from residual heat after you take it out! Also, don’t rush the cooling process, as rapid cooling can lead to cracks. Let the pie cool completely at room temperature and avoid moving it during this time to maintain a smooth top.
The spices in pumpkin pie typically include cinnamon, nutmeg, ginger, cloves, and allspice.
Pumpkin Pie
Equipment
- 9 Inch Tart Pan With Removable Bottom
- Mixing Bowl
- Whisk
- Rolling Pin
- Baking Paper
- Forks
Ingredients
For the Pumpkin Pie Crust
- 180 g all purpose flour
- ¼ tsp kosher salt
- 100 g softened unsalted butter at room temperature
- 80 g ice sugar
- 40 g egg
Pumpkin Pie Filling
- 220 g pumpkin puree
- 150 g cream cheese at room temperature
- 30 g white granulated sugar
- ½ tsp cinnamon powder
- ½ tsp corn starch
- 50 g large egg
- ¼ tsp kosher salt
- 40 g cream
Instructions
- Prepare the filling. Put the cream cheese and sugar into a bowl, mix well, then add the egg mixture in three batches and mix well. Add cream, pumpkin puree, cornstarch, and salt, stir well, sift and set aside.
- Mix the flour. Mix the flour, icing sugar, and salt in a large mixing bowl. Add butter and mix until the mixture becomes coarse crumbs. Gradually add the egg, stirring until the dough comes together.
- Rest and shape the dough. Place the dough on baking paper and cover with another layer of baking paper. Use a rolling pin to roll the dough to a thickness of 0.3cm. Take out the dough and place it on the 9-inch pie crust mold. Press it with your fingers to make the dough fit the mold. Then use a fork to make holes evenly in the bottom. Finally, use a knife to cut off the excess outside the mold and set aside.
- Bake the crust. Carefully place the crust in the basket. Return the basket to the air fryer. Choose the "Roast" mode, set your air fryer to 345℉, and bake the crust for 20 minutes.
- Remove the crust from the air fryer. With a pair of oven mitts, carefully remove the crust from the air fryer and let it cool to room temperature. Remove the oven paper and rice from the pie crust.
- Pour in the pumpkin filling. Pour the mixture into the baked pie crust, being careful not to pour the mixture too full.
- Return the pie to the air fryer. Return the pie to the air fryer to bake for another 15 minutes.
- Remove the pumpkin pie. With a pair of oven mitts, carefully remove the pumpkin pie and let it cool to room temperature.
- Serve and enjoy! The pumpkin pie is the most iconic of Thanksgiving desserts, it boasts a delightful filling of pumpkin and aromatic spices, encased in a flaky pie crust. For an extra touch of indulgence, this decadent treat can be adorned with luscious whipped cream.
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
